Lunch pack ideas for mums & kids

By Bellalean

   When there is vegetables in the fridge, perhaps the easiest, quick meal solution would be fried rice. You can add any veges of your own choice. For kids, it is great because you can feed them lots of veges. I often add veges that kids don't usually like to eat in the salads. This speedy lunch pack is also handy to make if you have frozen veges or frozen shrimp. Of course, it would be great if you can have fresh prawns   but I save my time by using frozen ones.









   For rice, you can also cook it and freeze them in advance so you can make fried rice in a short time. Here I make a link to the posting on how to prepare cooked rice and freeze them in advance.

http://bellalean11.blogspot.com.au/2012/03/freeze-cooked-rice-in-advance.html#more


Ingredients

1 cup frozen prawn or shrimp roughly diced. (Dice it while it's frozen. It's easier to cut)
1/2 cup bacon diced (This is optional. I like bacon in my fried rice)
4 button mushrooms roughly diced
1 small carrot chopped
1/2 brown onion chopped
1 capsicum chopped
2 ts finely chopped garlic
1 TBS oyster sauce
3 TBS chopped shallot
2 servings of boiled rice
salt and pepper
peanut oil

serves 2

By Bellalean

By Bellalean

1. Warm up the wok and put some peanut oil. Pour in the chopped garlic and stir fry for 2 minutes until fragrant.

2. Add chopped onion and stir fry 2 minutes and then add the chopped carrot. When the carrot is half cooked, add the capsicum and stir fry for another 2 minutes.






3. Lastly, add the shrimp and bacon together, stir fry them just for 2 minutes. Sprinkle salt and pepper.

4. Put aside the fried ingredients. Using the same wok, add 2 TBS of cooking oil and pour in the cooked rice. You can use defrosted cooked rice that you may have prepared in advance. When you defrost the rice, just leave it at room temperature 30 minutes before cooking. You don't want to use hot boiled rice that's straight from the rice cooker. If you are going to use warm rice, make sure you cool it before frying. Otherwise, it becomes too sticky and soggy.

5. Stir fry the rice for about 1minute and combine the fried ingredients in the wok. Keep stirring on high heat. Add the oyster sauce and mix well while frying. Throw in the chopped shallot in the last minute.

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